Mmm sweet, savoury, and then the punch comes

Sweet, and savoury, and spicy!

Sweet, and savoury, and spicy!


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 big carrot, peeled, in slices
  • 1 red bell pepper, chopped
  • 1/2 courgette, in quarter slices
  • 150 gr quorn pieces
  • 200 ml veggie broth (instant is fine)
  • 1 pinch sage
  • 1 pinch thyme
  • tiny sprinkle of cinnamon
  • 1/4 tsp ginger powder
  • salt & pepper
  • 1 round tsp Marmite
  • 1 1/2 tsp sambal oelek (or to taste)
  • 1 tsp agave syrup
  • 2 tsp cornstarch + 2 tbsp water
  • 125 gr (dry weight) bulgur


  1. Heat oil in a pot. Add onion and cook until it barely starts to turn transparent around the edges. Add the carrot and cook for a minute. Add the bell pepper and cook for another minute. Add the courgette and cook an additional minute before adding the quorn and let cook for a couple of minutes.
  2. Add the broth, sage, thyme, cinnamon, ginger, Marmite, sambal oelek, agave, salt & pepper. Stir to combine well, bring to a simmer, and cook for 10 minutes.
  3. Make a slurry with the cornstarch and water, add it to the pot and bring again to a simmer to thicken.
  4. Meanwhile bring a small pot (about 4-5 times the bulgur’s volume) of veggie broth to the boil. Add the bulgur, cover, bring to a simmer and cook for 8 minutes (or according to packaging instructions). Drain and keep warm.
  5. Serve the stew with the bulgur.

Makes 2 servings

Nutritional info

Calories: 453
Protein: 25 gr
Fat: 7 gr
Carbs: 73 gr

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